Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish! Gluten-free, dairy-free, vegetarian, and vegan. Serve with hot spaghetti sauce, if desired.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 tsp (minced)
- kasha (toasted buckwheat groats): 0.5 cup
- ¼ cups vegetable broth: 1 piece
- tomatoes: 2 piece (chopped)
- fresh parsley: 0.25 cup (chopped)
- red pepper flakes: 0.5 tsp (to taste)
- salt and ground black pepper: (to taste)
- green bell peppers: 4 piece
Metric Conversion
Stages of cooking
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Heat oil in a saucepan over medium-high heat. Saute onion and garlic until onion is almost clear but not browning, about 5 minutes. Add buckwheat; stir until coated, about 1 minute. Add broth and bring to a boil. Simmer until liquid is absorbed, about 15 minutes. Add tomatoes, parsley, red pepper flakes, salt, and pepper. Cook and stir until heated through, about 3 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Remove tops and seeds from peppers. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peppers, cover, and steam until tender, about 5 minutes.
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Stand peppers up in a casserole dish and fill them with the buckwheat mixture.
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Bake in the preheated oven until browned, about 15 minutes.
